Fish Fingers

These delicious gluten free fish fingers are a great version of a childhood staple! Sustainable haddock is coated with spiced gluten free breadcrumbs before being shallow fried.

Great served with homemade tartar sauce between two slices of crusty bread!

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Fish Fingers
Serves 4

Ingredients:

3 Haddock Fillets (Skinless), 50g Gluten Free Plain Flour, 1 Large Egg (Beaten), 150g Gluten Free Breadcrumbs (Fresh), 1tsp Sea Salt, 1tsp Cracked Black Pepper, 1/2tsp Cayenne, 1/2tsp Paprika, Groundnut Oil

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Method:

1) Prepare the fish by slicing each fillet into fingers around 1 inch wide. Lay out three shallow bowls. Place the flour in one bowl and the beaten egg in another. Combine the breadcrumbs with the sea salt, black pepper, cayenne and paprika in the third bowl.

2) Coat each fish finger with the flour before lightly dipping in the egg. Roll each finger in the breadcrumbs and place on a lined baking tray. Store in the fridge until ready to fry (for a maximum of 2 hours).

3) Place a large frying pan over a medium heat. Add enough groundnut oil to cover the pan by 1cm. Bring the pan up to the heat and shallow fry the fingers for around 3 minutes each side or until golden brown and cooked through. You may need to cook the fingers in batches, if so keep those cooked in a warm oven until ready to serve.

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Enjoy!

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Smoked Fishcakes

These smoked fishcakes are super simple to prepare and are packed full of flavour. Smoked haddock is combined with a little potato and lots of fresh herbs.

Best served with homemade tartare sauce.

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Smoked Fishcakes
Serves 2

Ingredients:

2 Smoked Haddock Fillets, 250ml Milk, 1/2 Onion, 8 Cloves, 1 Bay Leaf, 150g Boiled and Mashed Potatoes, 1 Egg Yolk, Large Handful Chopped Fresh Parsley, Chives and Dill, Zest 1 Lemon, Sea Salt, Cracked White Pepper

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Method:

1) Place a saucepan over a medium heat and add the milk. Stud the onion with the cloves and add to the milk along with the bay leaf. Bring the milk to a simmer and add the haddock. Poach for around 10 minutes or until cooked and starting to flake. Remove the fish from the pan and set aside to cool.

2) In a large bowl combine the potatoes with the egg yolk, herbs and lemon zest. Flake the fish into the mixture and fold lightly to combine. Season the mixture to taste with sea salt and cracked white pepper.

3) Form the mixture into equal patties – compressing well to ensure they don’t fall apart. Transfer to the fridge to set for at least 2 hours.

4) Heat a large non-stick pan over a medium heat and add a little oil. Fry the fishcakes for around 7 minutes each side or until golden brown and piping hot.

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Enjoy!

Indian Spiced Sea Bass

A super quick and very healthy sea bass recipe, this is perfect for a quick midweek supper. Marinating the fish for a short time ensures it is very flavoursome and tender!

Great served with quinoa salad, rice or braised vegetables.

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Indian Spiced Sea Bass
Serves 2

Ingredients:

2 Sea Bass Fillets
Juice 1 Lemon
1 tsp Ground Cumin
1/2 tsp Cayenne
1/2 tsp Turmeric
1 1/2 tsp Ground Coriander
1 tsp Mild Chili Powder
1 tsp Sea Salt
1 Garlic Clove (Crushed)
2 tsp Worcestershire Sauce

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Method:

1) Combine all of the ingredients (except the sea bass) in a small bowl and mix well to combine. Add the sea bass and coat well with the marinade. Cover, chill and allow to marinade for a minimum of 3 hours.

2) Place a non stick pan over a medium-high heat. Add a splash of groundnut oil. Fry the sea bass fillets skin side down for 3 minutes, flip and cook for a further 2 minutes on the flesh side or until cooked through.

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Enjoy!

Sauce Vierge

Sauce Vierge is my favourite accompaniment to fish during the summer months. When the weather gets warmer it is time to substitute the butter and cream for olive oil and lots of fresh herbs. This is my version of the classic dressing.

Here I have paired the sauce with pan seared cod and crushed Charlotte potatoes. However, the sauce works well with just about any fish. Don’t hold back on the herbs and use a good quality olive oil and you will be onto a winner!

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Sauce Vierge
Serves 4

Ingredients:
150ml Extra Virgin Olive Oil (Best Quality)
1/2 Garlic Clove Finely Diced
1 Preserved Lemon – Rind Chopped
2 Tbsp Fresh Tarragon Chopped
2 Tbsp Fresh Parsley Chopped
2 Tbsp Fresh Basil Chopped
2 Large Tomatoes – Seeds Removed, Flesh Diced
Juice 1/4 Lemon
Sea Salt
Black Pepper

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Method:

1) Place all of the ingredients (except salt and pepper) in a bowl and mix well to combine. Allow to sit for an hour to two to allow the flavours to develop.

2) Season with salt and pepper to taste before serving.

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Enjoy!

Sea Bass with Apple and Fennel

This is a beautifully fresh and healthy dish for a quick midweek supper. Crisp-skinned sea bass with capers and oven roasted tomatoes pairs perfectly with a vibrant apple and fennel salad.

Crisping the skin on your sea bass is key to this delicious dish – ensure it is nice and dry and fry over a high heat in only a little oil in a non-stick pan. The fish should be left skin side down for 2/3 – 3/4 of the cooking time, quickly flipping over near the end to cook through.

The apple and fennel salad would also be great as a barbeque side.

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Sea Bass with Apple and Fennel
Serves 2

Ingredients:
2 Sea Bass Fillets
2 tsp Capers
8 Cherry Tomatoes (Halved and oven baked at 180C for 15 mins)
1 tbsp Chopped Parsley
Juice 1 Lemon
1 Fennel Bulb (Finely Sliced)
1 Apple (Cored and Finely Sliced)
1/2 Red Chilli (Finely Chopped)
Sea Salt
Black Pepper
1 tsp Olive Oil

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Method:

1) Make the apple and fennel salad by combining the apple, fennel and chilli with half of the lemon juice in a large bowl. Season with a little sea salt and toss to combine.

2) Place a non-stick pan over a high heat. Season the sea bass fillets with sea salt and a little pepper. Fry the fillets in the olive oil for around 3 minutes skin side down and 1 minute flesh side down – or until cooked through.

3) When ready to serve – squeeze the remaining lemon juice over the sea bass and top with the capers and chopped parsley. Serve the apple and fennel salad on the side.

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Enjoy!

Beurre Blanc

 

Beurre Blanc – literally ‘white butter’ is a beautifully delicate sauce which is perfect with fish and green vegetables. Although great left plain, adding fresh herbs just before serving gives the sauce an aromatic punch – ideal for stronger fish such as salmon.

Think béarnaise without the egg and with a little dash of cream. The secret to a great Beurre Blanc is the white wine and vinegar base, reduced down with a little shallot and lots of fresh herbs – it is what gives the sauce body and character. If a base lacks acidity this will be amplified when the sauce is ‘thinned’ with butter. Use a decent quality dry white and be liberal with the herbs and vinegar and you shouldn’t go far wrong.

Beurre Blanc was the ultimate accompaniment to salmon and braised leek – I only wished I had some fresh bread to mop up the remaining sauce!

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Beurre Blanc
Serves 4

Ingredients:

For the Base: 300ml Dry White Wine, 4tbsp White Wine Vinegar, 1 Shallot Thinly Sliced, 8 Black Peppercorns, 1 Bay Leaf, 2 Thyme Sprigs, Small Handful Flat Leaf Parsley , 1 Strip Lemon Peel, 60ml Double Cream

To Finish: 225g Unsalted Butter Cubed, 1tsp Chopped Chives, 1tsp Chopped Tarragon, 1tsp Chopped Dill, White Pepper, Salt

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Method:

1) Make the base by combining all of the ingredients except the double cream in a small saucepan. Place over a medium/high heat and simmer until reduced to 2 tbsp of liquid (around 20/30 minutes). Add the cream and simmer over a medium heat until reduced by half. The base can then be kept in the fridge for a day or so if making in advance.

2) To finish the sauce: Warm the base mixture over a low heat. Whisk in the butter cube by cube, keeping the heat low and allowing each cube to nearly melt before adding the next. Strain the mixture into a clean pan. Keep warm. Just before serving stir through the fresh herbs and season to taste.

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Enjoy!